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Vanilla Bean Butter Cheesecake

A dense, ultra-creamy cheesecake speckled with real vanilla beans and enriched with butter for a velvety texture, finished with a glossy butter glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Cheesecake Filling
  • 32 oz cream cheese softened to room temp
  • 0.5 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 0.5 cup sour cream room temp
  • 1 tbsp vanilla bean paste
  • 4 large eggs room temp
  • 2 tbsp all-purpose flour
Butter Glaze
  • 4 tbsp butter browned slightly
  • 0.5 cup powdered sugar
  • 1 tbsp heavy cream

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Rubber Spatula
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into bottom of pan.
  3. Bake crust for 10 minutes, then cool.
  4. Beat softened cream cheese and butter until smooth. Add sugar, sour cream, vanilla paste, and flour. Mix well.
  5. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  6. Pour batter over crust and smooth top. Bake for 55-65 minutes until edges are set but center jiggles slightly.
  7. Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour.
  8. Chill in refrigerator for at least 6 hours or overnight.
  9. Whisk glaze ingredients together and drizzle over cheesecake before serving.

Notes

Ensure all ingredients are at room temperature to avoid lumps. The total time does not include chilling time.